Prawn Skewers with Healthy Grains
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the brochettes
- ¼ cup olive oil
- 20 Prawn (peeled and deveined)
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 lemon (quartered)
- salt
- peppers
- 4 wooden Skewer (soaked in cold water for 30 minutes beforehand)
- For the quinoa
- 2 Tbsps olive oil
- 1 cup Quinoa (rinsed thoroughly in cold water and drained)
- ⅔ cup Pinto Bean (soaked in water overnight and drained)
- flat-leaf parsley (finely chopped)
- 1 lemon (juiced)
- salt
- peppers
- For the sauce
- 1 Mango (stoned and flesh diced)
- 2 Tbsps Cider vinegar
- 1 Tbsp caster sugar
- salt
- peppers
Preparation steps
1.
Prepare the sauce by combining the mango, vinegar and sugar in a saucepan. Heat over a medium heat for 5 minutes, stirring occasionally.
2.
Puree in a food processor and season to taste before transferring to a squeezy bottle. Chill until needed.
3.
Preheat the grill to hot. Thread 5 prawns onto each wooden skewers and brush generously with the olive oil.
4.
Season with paprika, cayenne pepper, salt and pepper before arranging on a grilling tray. Cover and chill until ready to cook.
5.
Place the quinoa and pinto beans in a large, heavy-based saucepan set over a medium heat. Stir over the heat until the grains of quinoa start to separate.
6.
Cover with cold water that comes about 2” above the level of the beans and quinoa. Simmer for 15-20 minutes until the quinoa and beans are plump and tender.
7.
Drain and toss immediately with the olive oil, lemon juice, seasoning and parsley.
8.
Remove the prawns from the fridge and grill for 2-3 minutes on each side until pink and tender.
9.
Spoon the quinoa and bean salad onto serving plates and sit the brochettes on top. Garnish with some of the mango puree around the plate before serving.
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